Recipe courtesy of Maria / @foodbymaria             

  • Preheat oven to 400°F and lightly rub sweet potatoes with 1 tablespoon olive oil and lightly dust with 1 teaspoon salt. Poke 4 holes in each potato with a small knife. Wrap each with foil and bake for at least 80 minutes, until very soft.
  • Meanwhile, heat a high-sided skillet over medium heat. Add 1 tablespoon olive oil and heat for 30 seconds, then add onion and sauté for 5 minutes, until soft. Add garlic and cook for 2 minutes, then stir in curry powders, paprika, cumin and pepper.  Cook for 2-3 minutes, stirring to incorporate all the ingredients.
  • Increase heat to high and add the cashew milk. Bring mixture to a boil, add plant-based tuna and simmer on low for 5-6 minutes. Turn off heat, cover to keep warm and set aside.
  • Once potatoes are baked and are cool enough to handle, gently slice open and press down on both sides of the cut to create a well for stuffing.
  • Dust each potato with a pinch of salt and a squeeze of lime.
  • Fill each potato with curried tuna and top with green onion, olive oil and cilantro.

 TIPS

  • The longer you roast the potatoes, the better. Be patient and don’t rush the process!
  • Stuffing will last stored in the refrigerator in a tightly sealed container for up to 5 days.
Curried Tuna

Stuffed Sweet Potato

  • Preparation15 minutes
  • Cook Time 80 minutes
  • Serves 2

INgredients

  • 2 sweet potatoes
  • 2 tablespoons olive oil, divided, plus more for topping
  • 2 teaspoons fine sea salt, divided
  • 1 medium sweet onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 tablespoon curry powder
  • 1 tablespoon spicy curry powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 cup cashew milk
  • 2 pouches Good Catch® Naked in Water Plant-Based Tuna
  • Lime wedges, for squeezing
  • ¼ cup chopped green onion, finely chopped
  • Handful fresh cilantro, finely chopped

Instructions

 Recipe courtesy of Maria / @foodbymaria             

  • Preheat oven to 400°F and lightly rub sweet potatoes with 1 tablespoon olive oil and lightly dust with 1 teaspoon salt. Poke 4 holes in each potato with a small knife. Wrap each with foil and bake for at least 80 minutes, until very soft.
  • Meanwhile, heat a high-sided skillet over medium heat. Add 1 tablespoon olive oil and heat for 30 seconds, then add onion and sauté for 5 minutes, until soft. Add garlic and cook for 2 minutes, then stir in curry powders, paprika, cumin and pepper.  Cook for 2-3 minutes, stirring to incorporate all the ingredients.
  • Increase heat to high and add the cashew milk. Bring mixture to a boil, add plant-based tuna and simmer on low for 5-6 minutes. Turn off heat, cover to keep warm and set aside.
  • Once potatoes are baked and are cool enough to handle, gently slice open and press down on both sides of the cut to create a well for stuffing.
  • Dust each potato with a pinch of salt and a squeeze of lime.
  • Fill each potato with curried tuna and top with green onion, olive oil and cilantro.

 TIPS

  • The longer you roast the potatoes, the better. Be patient and don’t rush the process!
  • Stuffing will last stored in the refrigerator in a tightly sealed container for up to 5 days.